Lemon Whoopie Pies

These Lemon Whoopie Pies with a zingy lemon cream cheese filling are sure to brighten even the rainiest spring day! Refreshingly tart and moist, these lemon cake cookies are sandwiched together with an incredible lemon cream cheese filling. I have found that these whoopie pies are best cold, straight from the fridge.

 

Lemon Whoopie Pies

Yield: 8 whoopie pies

Ingredients:

For the Whoopie Pies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk

Lemon Cream Cheese Filling:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 3/4 cup powdered sugar

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest on medium speed until smooth, about 3 minutes. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. Reduce the mixer to low speed and add half of the flour mixture, mixing until just combined. Mix in the buttermilk. Mix in the remaining flour mixture just until just combined.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to a wire rack to cool completely.
Once cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. (If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.)
Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. Serve cold.

Source: Joy the Baker